Saturday, July 17, 2010

Brat Tacos, muy gut geschmeckt!

I invented these while out to brunch in Brooklyn with my husband and our cousins. We were joking about strange food combinations and trying to think of the wildest fusions possible. I blurted out "brat tacos" and we all laughed but as the day went on I started thinking, hmmmm, that could actually be amazing. I made them and it turns out, they are!

1 small head red cabbage
1/4 cup rice wine vinegar

1 Tablespoon honey
1 Tablespoon horseradish or more to taste
1 Tablespoon grainy mustard
salt and pepper to taste

Make this first so it can marinate while you repare the other components.

Brat Taco Shell

For your "taco" use the soft pretzel recipe from Peter Reinhart's Artisan Breads Fast. It's a great book! When you are shaping them, just make them into a round tortilla shape, about 1/4 inch thick, instead of a pretzel. Don't overcook because they can get hard. These are best fresh out of the oven.

While your taco shells are baking, fry bratwurst, kielbasa, or any sausage you prefer, until slightly caramelized.

Build your tacos and enjoy!